Winter Olympic Snow Peaks and Snowballs

Recently I saw and adored this post on Cupcakes and Cashmere about Olympic-themed cocktails (I would also add to the list a Fairtrade vodka on the rocks, if that counts as a cocktail? It’s certainly Russian!). As an Australian, the concept of celebrating the Winter Olympics has never really occurred to me. However, now I live in cold Canberra, I figured it might be a good time to start. Plus, after watching some of the Games, I’ve been pestering Tom about whether I’m too old to take up professional snowboarding (slopestyle is AWESOME). Baking Olympic-themed sweets using Fairtrade ingredients is a good alternative.

Naughty – Fairtrade snow peaks (meringue)


This is a recipe from my Fairtrade Everyday Cookbook. In my review of it here I spoke about how I wanted to make some of the recipes a little healthier. Unfortunately, there’s not much you can do to health up a meringue, which is basically all sugar. So if you’re making this one, you might just have to accept it’s not ‘everyday’! There also isn’t that much by way of meringue variations, so I appreciated the added coffee in this recipe (as did my workmates come the afternoon slump).


1. Preheat a conventional oven to 120 degrees Celsius
2. Separate the eggs.
3. In a large bowl, whisk the egg whites with an electric whisk until they are fluffy and hold their shape when you stop whisking.
4. Add the sugar, 1 tsp at a time, whisking well after each addition. When you are finished, the meringue should be shiny, smooth and form peaks.
5. Add the instant coffee and whisk until it is misked.
6. Spoon the mixture onto an oven tray. If you do separate meringues, keep them three fingers or so apart on the tray (they grow in size). I like to add spoonfuls in blobs, pulling the spoon upwards at the end to form little peaks.
7. Bake for one hour. I then turn the oven off and leave the meringues in there for a couple of hours so they retain their shape.

Nice – Fairtrade snowballs


This sweet is healthier for you. It uses natural, not processed sugar (and there’s far less of it!). That said, the coconut oil makes this recipe high in fat, so these are still to be had in moderation.



1. Break up the chocolate and nuts into smaller pieces.
2. Throw all the ingredients into the blender. If you’re blender is on the smaller/less powerful side, you might have to blend in a few batches.
3. Take about a spoonful of the mixture, and using your palms, roll it into a little ball. If it’s too sloppy, add some more desiccated coconut. If it’s too dry and won’t stick together, add a tinsy bit more coconut oil and/or honey and stir it through with a spoon.
4. Roll the balls through the extra coconut until they are coated.
5. Put the balls in mini cupcake liners.
6. Place in the fridge for two hours or more.
7. Enjoy!




Have you been watching the Games? Why not bake some wintery treats, make some Olympic-themed cocktails and gather some friends to watch the Sochi Closing Ceremony this Sunday?

Yours Fairly,


P.S. Fairtrade Fortnight in the UK starts on Monday!


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